Tandoori Chicken Tikka with Green Chutney

Ingredients (Serves 4 – 5)

1. Boneless chicken (thighs preferred) – 750 gm, cut into medium cubes

2. Thick yoghurt –  6 – 7  tbsp

Lemon juice – 1.5 tsp

Ginger-garlic paste – 1 tbsp

Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1 tbsp

Coriander powder – 1 tsp

Garam masala powder – 1/2 tsp

Cumin powder – 1/2 tsp

Kasoori methi – 1/2 tsp, crushed with fingers

Pepper powder – 1/8 tsp

Salt – As required

Mustard oil  / vegetable oil – 1.5 tbsp

Besan / chickpea flour – 1 tbsp

3. Ghee / butter – To baste

4. Chat masala powder – Few pinches

Kasoori methi – 1  – 2 pinches

Roasted jeera powder – 1 – 2 pinches

5. Wooden skewers or metal skewers – 6 – 8

Method

1. Combine all the ingredients numbered 2. Taste-check for salt. Marinate chicken pieces with this mixture. Keep in the refrigerator overnight or for at least 2 hours. Remove from the refrigerator 30 minutes before baking.

2. Soak the wooden skewers for at least 30 minutes.

3. Preheat oven at 450 F.  Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the chicken pieces on the skewers and place inside the baking sheet. Bake for 12 – 15 minutes. Baste with ghee / oil. Turn to the other side.  Bake for another 8 –10 minutes. Turn the oven to broil mode. Broil for 2 – 4 minutes until slighty charred. Brush with melted butter or ghee. Sprinkle chat masala, kasoori methi and roasted jeera powder. Serve immediately with green chutney.

Green Chutney

1. Cilantro – 1/2 cup

Mint leaves – 1/4 cup

Yoghurt – 2 tbsp

Lemon juice – 1 tbsp

Ginger – 1/4 tsp

Garlic – 1 small

Green chilies – 2 small

Cumin powder and chat masala powder – 1 pinch

2. Yoghurt – 1/4 cup, whisked well

3. Sugar – 1 – 2 pinches

Salt – To taste

Grind ingredients numbered 1 to a smooth paste. Add this to the remaining yoghurt. Add salt, to taste and a pinch of sugar, to balance the flavors. Set aside until ready to use.